chebakia

{{short description|Pastry of Moroccan and Algerian origin}}

{{Italic title}}

{{Infobox prepared food

| name = Chebakia

| image = Chebakia.jpg

| caption =

| country =

| region = Maghreb

| creator =

| type = Dessert

| served =

| main_ingredient = dough, honey and orange blossom water

| variations =

| calories =

| other =

| place_of_origin = Ottoman Empire

}}

Shebakia ({{langx|ar|شباكية}}) or Chebakia, also known as Griwech or Griouech, is a Maghrebi pastry made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and orange blossom water and sprinkled with sesame.{{cite web | last=Benayoun | first=Mike | title=Griouech | website=196 flavors | date=1 Jul 2016 | url=https://www.196flavors.com/algeria-griouech/ | access-date=13 Nov 2022}}{{cite web | last=Mom | first=LDS's | title= Algerian Crunchy Sweets- Griwech | website=My Excellent Degustations | date=3 Sep 2018 | url=https://www.myexcellentdegustations.com/🇩🇿-algerian-crunchy-sweets-griwech/ | access-date=13 Nov 2022}}{{Cite web |url=http://moroccanfood.about.com/od/dessertsandcookies/r/Chebakia.htm |title=about.com |access-date=2014-04-24 |archive-date=2017-02-08 |archive-url=https://web.archive.org/web/20170208121123/http://moroccanfood.about.com/od/dessertsandcookies/r/Chebakia.htm |url-status=dead }} It is typically consumed during Ramadan and religious celebrations.{{Cite web|title=Moroccan Sesame and Honey Cookies With Saffron, Cinnamon and Anise|url=https://www.thespruceeats.com/moroccan-sesame-cookies-with-honey-2394409|access-date=2021-11-09|website=The Spruce Eats|language=en}} Chebakia is from the Ottoman desserts culture.Oktay, S. and Sadıkoglu, S., 2018. [https://www.researchgate.net/profile/Serdar-Oktay/publication/321825188_The_Gastronomic_Cultural_Impact_of_the_African_Cuisine/links/61f2c7538d338833e39bbbe8/The-Gastronomic-Cultural-Impact-of-the-African-Cuisine.pdf Journal of Ethnic Foods]. p.6.

Chebakia is made using yeast spiced with anise, cinnamon, and saffron.{{Cite book |last=Sheen |first=Barbara |title=Foods of Morocco |publisher=Greenhaven Publishing LLC |year=2011 |isbn=978-0-7377-5865-8 |location=Farmington Hills, MI |pages=44 |language=en}} The dough is made from ground sesame seeds mixed with flour and maybe squeezed through a pastry tube or twisted by hand to achieve the flower-like shape.{{Cite book |last=Newton |first=James |title=Moroccan Cookbook - Moroc Cuisine |publisher=Springwood emedia |year=2012 |isbn=978-1-4760-7547-1 |pages=93–94 |language=en}} It is then fried like a donut. The pastry is often produced in large batches at the start of Ramadan.{{Cite book |last= |first= |title=Lonely Planet's Ultimate Eats: The world's top 500 food experiences...ranked! |publisher=Lonely Planet Food |year=2018 |isbn=978-1-78701-977-5 |language=en}} Although it is sweet and is often paired with coffee and tea, Moroccans also eat chebakia with spicy food such as harira.

File:Griwech (ou griouech, ou griwèche).jpg

File:شباكية ضخمة في مراكش.jpg

Similar pastries include the Cartellate and the Fazuelos, though the latter are constructed differently, and are thinner, less dense and from different regions.